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Tuesday, March 30, 2010

Last night, I was trying to think of a way to use the fresh produce in my fridge since today we got our new delivery of organic produce. I love my biweekly deliveries of fresh organic produce (from Farm Fresh Delivery), especially as a new mom because it's harder to get out of the house. Aaron is doing most of the grocery shopping so having a produce delivery really helps us save time and money since I'll cook at home instead of eating take out.

For dinner last night, I made Shepherd's Pie, an English comfort pub favorite. This dish traditionally has ground beef and veggies like peas, carrots, and onions on the bottom and it's topped with a "crust" of mashed potatoes. I've never made it before, but I decided to try it. Aaron and I really liked it! I made my version with ground chicken and lots of veggies in the dish and served with a side of steamed cauliflower. It definitely was a comfort meal, but my version was healthier with less butter and saturated fat and more veggies.

Amanda's Chicken Shepherd's Pie (serves 4-6)

Ingredients:

1 pound ground chicken

1 tbs olive oil

1 tbs minced garlic

1 small onion, diced

2 carrots, diced

2 stalks celery, diced

1 cup frozen peas (no need to defrost)

1- 14oz can tomato sauce

1 tsp dried oregano

2 tsp smoked paprika

1/4 tsp curry

1/4 tsp ground pepper

1/4 - to taste salt

Mashed Potatoes:

1 pound yukon gold potatoes

1/2 cup lowfat milk

1 tbs butter

Salt and pepper to taste

1/4 cup shredded Parmesan cheese

Preparation:

Chop vegetables and peel potatoes and cut potatoes into chunks. In a medium pot, add potatoes and cover with cold water. Bring potatoes in water to a boil. Once the water is boiling turn down to a medium temperature and cook for about 15 minutes until potatoes are fork tender.

While potatoes are cooking, preheat large pot or skillet on medium heat. Add olive oil, then onions, carrots, celery, and garlic. Cook for 4-5 minutes until vegetables are tender. Add ground chicken and crumble it as you cook it with a spoon. When chicken is almost cooked (white out the edges and pink in the middle) add seasonings: smoked paprika, oregano, curry, and salt and pepper. When chicken is cooked and no longer pink, add can of tomato sauce and frozen peas. Simmer on low on the stove.

While chicken and vegetable mixture is simmering, drain the potatoes. Return the potatoes to the hot pot and immediately add milk and butter. Using a potato masher, smash the potatoes and blend together. Add salt and pepper to taste.

Spread meat mixture on the bottom of the casserole dish. Layer mashed potatoes evenly on the top of the meat to form a "crust." Sprinkle with shredded parmesan cheese and place in the preheated oven.

Bake Shepherd's Pie for 20 minutes in the 400 degree oven until bubbly.

Set aside for about 5 minutes to cool before serving.

I served this with steamed cauliflower on the side, but you can also serve it with a simple green salad, too. Please let me know what you think!

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This blog offers tons of quick, easy tips that have helped me as I juggle a hectic schedule, while remaining focused and motivated to maintain good health. I offer strategies for healthy living beyond just what to eat. There are millions of books and videos out there, but they fail to bring you practical ways of balancing your precious resources - time and money! Look for health news, fitness motivation, and tips on prioritizing your spending for kitchen equipment, organizing your kitchen, shopping lists, and meal planning for the insanely busy and the cash-minded folks.